Tree of the genus Quercus (Quercus Ruber) used to obtain noble ageing wood. Among the most appreciated woods one finds the ones from American (Virginia, Ohio and New Orleans) and French (Limousin, Allier, Tronçais, Nevers) oaks.

 

Said of a strange smell or taste whose origin is not found in the most common diseases or accidents. Instead, it comes from a foreign body that contaminated the wine. Wine easily acquires odd tastes, whether in casks or other storage containers, mainly during rackings.

 

Unit of measurement expressed in degrees. It calculates the amount of sugar in the grape's must before fermentation.

 

Related to the wine's aroma.

 

Animal or vegetable charcoal used to decolour and deodorise musts and spotted or tinted white wines. It is sometimes used to decolour sparkling wines made with red Pinot Noir grapes, whose pigment spotted the wine.

 

An expert in the field of oenology.

 

Science that studies winemaking techniques.

 

A person who appreciates or studies wines.

 

Fear of wines.

 

Place (cellar, reserve, piece of furniture) where wines are stored and where, sometimes, very old or rare bottles are preserved.